Share:

Coconut Dahl with Chilli and Lime, Paired with Sula Dindori Viognier

Sal Says:

“This is a great little vegetarian dish that combines the fruitiness of coconut with zingy lime and hot chilli, so it’s just right for washing down with the soft, full-bodied Sula Vineyards Dindori Reserve Viognier. I like to serve it with pitta bread for dipping, for a quick lunch or dinner, but you could also serve it with rice for a heartier meal.”

You Will Need...

Serves 4

1 large onion

2 fat garlic cloves

Butter, for frying

1 tbsp dried coriander

1 tsp ground ginger

1 tbsp chopped fresh chilli (or more, to taste)

2 tbsp curry powder

2 tsp turmeric

700ml water

A can of coconut milk

2 tbsp tomato puree

A can of plum tomatoes

300g red lentils

1 lime

Salt

Fresh coriander, to serve

Pitta or naan, to serve

The Method:

1. Start by finely dicing the onion and the garlic, and fry gently with the dried coriander, ginger and fresh chilli in a generous scoop of melted butter. Once the onion is nicely soft, add the curry powder and turmeric and stir through.

Next, add the water, coconut milk, tomato puree, plum tomatoes and lentils, and mix well. Bring to the boil, and then turn the heat right down, put a lid on and leave to simmer for 30 minutes, stirring every now and then.

After half an hour, most of the liquid should have been absorbed and the lentils should be nice and soft. Add a bit more butter, a good pinch of salt and a generous squeeze of lime juice, stir again, and taste. Finally, serve with a sprinkle of fresh coriander, a little more chopped fresh chilli, and warm pitta or naan bread.